Margarine is one molecule away from plastic.”
This is by far one of the more popular myths. Simply put: This is not true. Many substances share similar chemical structures or compositions, but it’s the variations in these structures or ways they are arranged that make a difference in their properties and to the end product. Most types of margarine are blends of vegetable oils, while plastics are usually a polymer (chain of repeating molecules) of ethylene molecules (four hydrogen atoms and two carbon atoms). Even if they were both made from vegetable oil the variation in their chemical structures would result in different end products. So adding another molecule to margarine does not turn it into plastic. The bottom line is that many substances share similar chemical properties but even the smallest variation can set them a world apart in terms of what they are. Margarine is hydrogenated for longer shelf life and contains trans fats.
We know from years of research that trans and saturated fats increase LDL cholesterol (“bad” cholesterol) and lower HDL cholesterol (“good” cholesterol). As a result, manufacturers have created non-hydrogenated, trans fat-free soft margarine, which is now widely available. These margarines are made from vegetable oils such as canola, olive, soybean and safflower, which contain polyunsaturated fats that may help lower your cholesterol level, whereas butter, lard and shortening contain saturated fat that can increase your cholesterol level.
